Tangy Almond Chicken Kabobs

Tangy Almond Chicken Kabobs


Tangy Almond Chicken Kabobs


1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon vegetable oil

1 tablespoon lemon juice

4 skinless, boneless chicken breast halves – cubed

¼ cup chopped toasted almonds

16 eaches bamboo skewers, soaked in water for 20 minutes


Step 1
In a medium, nonreactive bowl, blend Dijon mustard, honey, vegetable oil, and lemon juice. Place chicken in the mixture, stirring to coat. Cover, and, turning occasionally, allow marinating in the refrigerator at least 1 hour.

Step 2
Preheat an outdoor grill for high heat, and lightly oil grate. Soak wooden skewers in water for about 20 minutes.

Step 3
Thread chicken onto skewers and discard marinade. Arrange on the prepared grill, and cook 7 to 10 minutes, until no longer pink and juices run clear.

Step 4
Remove skewers from heat, and quickly roll in the almonds to lightly coat chicken.

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